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Recipe for Moist and Delicious Blackcurrant Flapjack Squares

4th August 2016 by Lindy Smith

I must admit that of all the summer fruit that grow in my garden, blackcurrants are probably my least favourite. I guess this is because I find them rather too sour to eat straight off my blackcurrant bushes, so unlike raspberries and redcurrants, there is no instant reward for picking them!

Blackcurrants are abundant and plentiful right now and I have three bushes, so lots of blackcurrants. Many of these currants will end up in my freezer for use at a later stage, however, I always like to use some fresh berries in my baking.

moist and delicious blackcurrant flapjack squares
Moist and delicious blackcurrant flapjack squares

This attractive, deliciously moist blackcurrant flapjack is a recipe given to me by my mother. Eat freshly baked and still warm with ice cream as a dessert or allow to cool and enjoy as a teatime treat. Once cool, the flavours develop beautifully and the flapjack becomes wonderfully moist and soft to eat.

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Blackcurrant Flapjack Recipe

You will need:

  • 200g (7oz) butter
  • 3 tablespoons (45ml) of golden syrup
  • 275g (10oz) porridge oats
  • 100g (3.5oz) flour
  • 100g(3.5oz) caster sugar
  • 100g (3.5oz) brown sugar
  • 100g (3.5oz)pecans roughly chopped
  • 75g (3oz) dates chopped
  • zest of a lemon
  • 350g (12oz) fresh blackcurrants (or defrosted)
mixing and preparing blackcurrant flapjack
Mixing until combined – the  blackcurrant layer – a smooth top

METHOD

  1. Preheat your oven to 200°C/ fan 18o°C/ gas6
  2. Gently melt the butter and golden syrup in a large heavy-based pan then remove from the heat.
  3. Add all the remaining ingredients, except the blackcurrants, and stir well until thoroughly combined.
  4. Place a sheet of baking paper in a 20cm x 25cm shallow tin.
  5. Place half of the flapjack mix in the tin and gently smooth the surface with a palette knife.
  6. Sprinkle the blackcurrants evenly over the base layer.
  7. Top with the remaining flapjack mix and smooth as before.
  8. Bake in your pre-heated oven for approximately 50 minutes or until golden in colour.
  9. Allow to partially cool before cutting into squares with a sharp knife.

I hope you enjoy this recipe as much as my family. If you don’t have pecans and dates in your cupboard try substituting other types of nuts and dried fruit – I’ve tried coconut and hazelnuts both just as delicious.

Happy Baking
Lindy

Bringing world-class sugarcraft into your kitchen

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A deliciously moist blackcurrant flapjack that can be eaten freshly baked and still warm with ice cream as a dessert or allowed to cool and joyed as a teatime treat.
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Filed Under: Recipes to Bake Tagged With: baking, blackcurrants, flapjack, home baking, Recipe

About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with gorgeous products.

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Comments

  1. Victoria Simpson says

    6th August 2016 at 9:37 pm

    Made this today with freshly picked bilberries, it’s so nice! Definitely one to make again. It only baked for 30 mins rather than the 50 stated in the recipe and it was more than golden brown!

  2. Lindy Smith says

    12th August 2016 at 5:51 pm

    So pleased you liked it Victoria, I must try the bilberry version too whilst they are still in season! I baked the recipe again today and this time it took 45mins….guess it very much depends on your oven 😀

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